Here’ s a little quickie for you this particular weekend! This super simple tofu stir fry is a riff from my favorite Meat and Cabbage Stir Fry . It’ s super fast, easy, filling up, inexpensive, and endlessly customizable. Continue reading to see all the possibilities for making this particular tofu stir fry your own!
This recipe is so flexible that you could literally use any type of stir smolder sauce, so go with whatever you such as best. The stir fry spices for the Meat and Cabbage Stir Fry , which this recipe is based on, is a spicy and super basic 4-ingredient sauce, but I turned it up this time and used the non-spicy sauce, then just additional sriracha on top for heat because needed. Feel free to use that primary sauce, something a little less special like the sauce used in my Ground Turkey Mix Fry , a richer oyster based sauce like in my Garlic Noodles along with Beef and Broccoli , or perhaps something a little sweeter like a bottled sweet chili sauce. It’ ersus so flexible!
I really like using bagged coleslaw mix (shredded cabbage and carrots) in mix fry because there’ s simply no prep involved, it’ s filling up, and it’ s still extremely inexpensive. I used about ½ of a 1 lb. bag associated with mix here, but you could most likely even add more if you want this more vegetable heavy. You can eliminate your own cabbage and carrots (you’ ll want about 5 cups), or even use a bag of freezing stir fry vegetables in place of or even in addition to the shredded cabbage.
If using frozen veggies, I suggest adding them to the skillet prior to the cabbage because they’ ll require a little longer to cook. If you are escalating the amount of vegetables, you may wan in order to also increase the sauce and include half to the tofu and fifty percent after adding the vegetables.
If you don’ t such as or can’ t have nuts, don’ t worry! They’ lso are totally optional. I love the crunchy texture they add to the dish, you could either leave them out, replace with another nut (maybe cashews or almonds), or add a couple of sesame seeds to the stir smolder at the end. It’ s up to you!
I’ m going to contact the leftovers of this one “ subjective. ” Haha! Dishes such as this will seep water as they sit down in the refrigerator and the cabbage (or other vegetables) will soften additional, but that wouldn’ t end me from reheating and enjoying the particular leftovers. If you’ re a little more sensitive to texture and taste changes, you may not enjoy the leftovers.
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Make the mix fry sauce first. In a dish, combine 3 Tbsp soy spices, 2 Tbsp brown sugar, two Tbsp water, 1 tsp done sesame oil, 2 cloves associated with minced garlic, and about 1 teaspoon grated fresh ginger. Set the spices aside.
Chop ¼ mug peanuts and slice two eco-friendly onions.
These are the two main ingredients within this super simple stir fry– tofu and shredded cabbage and celery (coleslaw mix). You can switch in the vegetables or add more when you’ d like. See the information above the recipe for suggestions.
Take those tofu out of the package, draining aside any liquid (there is no have to press the tofu for this formula because the excess water will be prepared out). Crumble the tofu into a dish.
Heat 2 Tbsp cooking oil (your favorite kind) in a large skillet over medium-high heat. Once the oil and frying pan are hot, add the crumbled tofu and stir fry till there is no longer any liquid pooling in the skillet. Pour the ready sauce over top and continue to keep cook and stir for 2-3 minutes more.
Lastly, add the shredded cabbage plus carrots, and the chopped peanuts towards the skillet. I used half the particular bag, or about ½ pound., but you could probably add a lot more if you’ d like. Keep cook and stir for just 1-2 minutes more, or just till the cabbage begins to wilt.
Top the stir fry along with sliced green onions and a drizzle of sriracha, then serve!